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Ingredients
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1 ½ cups all-purpose flour
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2 tablespoons white sugar
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½ teaspoon salt
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4 large egg whites
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3 cups milk
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4 large egg yolks
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3 tablespoons vegetable oil
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2 teaspoons vanilla extract
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1 tablespoon butter for the pan, or more as needed
Directions
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Sift together flour, sugar, and salt in a bowl.
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Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
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Mix milk, egg yolks, oil, and vanilla extract in a large bowl. Whisk in flour mixture until well combined. Fold in egg whites with a spatula.
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Heat a small piece of butter in a skillet and pour a small amount of batter into the skillet. Turn skillet so batter covers the bottom of the skillet. Cook until lightly browned on one side, 2 to 3 minutes. Flip pancake over and cook on the other side for 1 to 2 minutes more. Repeat with remaining batter, always melting a new small piece of butter in the skillet first.
Nutrition Facts (per serving)
451 | Calories |
19g | Fat |
52g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 451 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 6g | 28% |
Cholesterol 220mg | 73% |
Sodium 430mg | 19% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 1g | 5% |
Total Sugars 16g | |
Protein 17g | 34% |
Vitamin C 0mg | 0% |
Calcium 245mg | 19% |
Iron 3mg | 15% |
Potassium 400mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.